Using wine as raw material, through single factor control of fermentation conditions, the dynamic changes of acetic acid fermentation by acetic acid bacteria are studied to explore the effect of stress conditions on acetic acid production.The results show that the optimal parameters are fermentation temperature of 30 °C, fermentation alcohol content of 6% (V/V), initial acidity of 2~3 °, residual sugar content is less than 15 g/L.The research provides theoretical and practical significance for the control of industrial vinegar production conditions